Mix all ingredients except the lemon grass and put
this mixture in the fridge for two hours. Take the firm stems from the
lemon grass and cut them to skewer-length. If you cannot find lemon
grass, just use wooden skewers. Take heaps from the chicken mixture
and fold them around the skewers. Grill the skewers 2-3 minutes on each
side. Hot charcoal gives the best taste, but a grill-pan or electrical
grill will also do.

Satay lilit can also be prepared with other kinds
of ground meat and I even saw it with ground fish when I was in
Bali. Serve with white rice and lotek
(mixed vegetables with peanut dressing) or
gado-gado.

Dissolve the vinegar, the salt, sambal and sugar
in 100 gram boiling water and add the gingerroot and lemon grass. Allow
this to cool down and stir it in with the vegetables. Put this mixture
in the fridge at least 12 hours, stir occasionally. Drain and take out
the lemon grass before serving.